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1/2 batch Auntie's Master Dough Recipe (dry version) 1/3 cup organic or brown sugar 3-4 white potatoes, peeled and cubed, + salted water to cover 1 cup frozen peas, thawed 3-4 tablespoons avocado oil 2 teaspoons panchpuran powder 1 teaspoon salt 1/2 teaspoon coriander powder 1/2 teaspoon ginger powder 1/2 teaspoon amchur powder 1/2 teaspoon onion powder red pepper to taste (optional) To prepare the filling, boil your peeled and cubed potatoes in salted water until fork tender

2-3 large Vidalia or white onions, thinly sliced 1/2 cup olive oil + more for the saute pan 1 sleeve Saltine crackers, or 2 cups all-purpose flour (regular or gluten free mix) whisked with 1 teaspoon salt. 1/2 cup chickpea or gram flour (also called besan) 3 cups oat milk 3 tablespoons nutritional yeast 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon baking powder 1/4 teaspoon garlic powder 3 oz crumbled goat cheese Preheat the oven to 350°F. Cover the bottom of a 12" saute

12 apples, peeled, cored, and sliced. 1/2 cup tapioca starch 2 cups brown sugar, divided 2 cups all-purpose flour (wheat or gluten-free) 1 cup plain oats 1/2 cups beef tallow 1/2 cups avocado oil 1 teaspoon nutmeg 1 teaspoon salt 1/2 teaspoon baking powder In a large mixing bowl, toss your sliced apples in the tapioca starch, 1 cup of the brown sugar, and the nutmeg. Set aside. Preheat the oven to 400°F. Melt the beef tallow, if needed. Add the flour, oats, 1 cup of brown sug

2/3 cup rice vinegar 1 6 oz can pineapple juice 1/2 cups brown sugar 2 tablespoons coconut aminos 1 tablespoon Sriracha (optional) 1 tablespoon tapioca starch 2 tablespoons cold water In a small bowl, mix the tapioca starch and cold water together to form a smooth slurry, set aside. Combine the vinegar, pineapple juice, brown sugar, coconut aminos, and Sriracha if using in a small saucepan and bring to a boil over medium-high heat while whisking the pot occasionally. When the

2 cups cooked rice (leftover/day old is perfect for this recipe) or 1 cup dry rice, rinsed 2 cans cooked chicken breast, drained 2 15oz cans mixed vegetables, drained, or two 12oz packages frozen mixed vegetables 6 cups water 6 teaspoons chicken bullion powder or 6 bullion cubes (check ingredients for soy) 1 tablespoon olive oil 1 teaspoon thyme leaves 1 teaspoon crushed rosemary leaves 1 teaspoon marjoram leaves 1 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 te

2-3 small sweet potatoes, peeled and cubed 1/2 small white onion, coarsely chopped 1/2 lb fresh asparagus, woody ends removed and chopped into bite-sized pieces 1 15 oz can cannellini beans, drained and rinsed 1 tablespoon olive oil Salt to taste Preheat oven or grill to 450°F. Place the sweet potatoes, onion, and asparagus on a sheet of aluminum foil, and drizzle with olive oil and sprinkle with salt before folding the foil over and rolling the edges together to seal them an

1 frozen tilapia fillet 1/4 cup white rice, rinsed 1/2 cup water 1/2 cup canned black beans, drained and rinsed. 1 tablespoon olive or avocado oil 1/2 teaspoon salt or to taste 1/4 teaspoon black pepper 1/4 teaspoon garlic powder Add all ingredients to a small rice cooker bowl, cover, and set to cook. Bowl is ready to eat when the rice stops bubbling, 20-25 minutes. Coleslaw 1/4 cup shredded cabbage, or coleslaw mix 2 tablespoons plant-based mayonnaise 2 teaspoons lime juice

3 cups cubed raw chicken breast or thigh meat, skin and bones removed 1 cup uncooked green lentils 1 large onion, chopped 3-5 minced fresh garlic cloves, or a large spoonful of jarlic 1 can pumpkin puree 1 can full-fat coconut milk 3 tablespoons olive oil 2 cups chicken broth, or reconstituted chicken bullion 1/4 teaspoon cinnamon 2 teaspoons ground ginger root 1 tablespoon ground cardamom 1 teaspoon ground tumeric root 1 teaspoon ground black pepper 2 teaspoons sea salt, or

1-1 1/2 cups pasta of choice (wheat or gluten-free) 1/2 cup frozen peas 1 can cannellini beans, drained and rinsed 2 cans albacore in water, or two waterless tuna pouches 1/2-2/3 cup plant based mayonnaise 1 tablespoon + 1 teaspoon lemon juice 1 teaspoon sea salt 1 teaspoon dried dill 1/2 teaspoon white pepper 1/4 teaspoon granulated garlic Cook your pasta according to package directions, immediately drain and rinse the pasta in cold water to stop the cooking process and cool

1 12-16 oz ceramic mug, or microwave safe dish 3 tablespoons all purpose flour (wheat or gluten free) 2 tablespoons unsweetened applesauce 2 tablespoons unsweetened cocoa powder 1 tablespoon turbinado sugar, or to taste 1 tablespoon oat milk 1 teaspoon avocado oil 1/4 teaspoon vanilla extract scant 1/4 teaspoon baking powder scant 1/4 teaspoon sea salt In your ceramic mug or microwave safe dish, combine all ingredients and mix well to form a batter. Scrape down the sides of t

12 oz pineapple juice 1/2 cup yellow cornmeal 1 15 oz can full-fat coconut milk 1 banana, not overripe 1 teaspoon vanilla extract scant 1/4 teaspoon Himalayan Pink Salt Open the can of coconut milk, and separate the cream from the coconut water. Place the cream in the bowl of a blender or a food processor, and set aside. Place the coconut water in a medium-sized sauce pot with the pineapple juice and salt, this should come to approximately 2 1/2 cups of liquid, total. Bring t

1 can full fat coconut milk or coconut cream 1 package orange flavored gelatin 1/2 cups hot water 1/2 teaspoon vanilla extract 1 can mandarin oranges If you're using full-fat coconut milk, separate the cream from the coconut milk and place it in a small mixing bowl. Use a hand mixer to whip the coconut cream with the vanilla extract until it doubles in volume. Dissolve the orange gelatin in the hot water, and pour it into the mixing bowl with the coconut cream while using the

2 cups cooked white rice 16-20 oz fresh spinach or kale, washed and prepared* 1 medium onion, diced* 3-5 garlic cloves, or jarlic to taste* 1/2 cup chicken or vegetable broth* 3 tablespoons olive oil* 4 flax eggs (4 tablespoons of ground flax seeds in 1/4 cup cold water) Salt and pepper to taste *You can substitute a batch of Instant Pot Collard Greens with its pot likker, here. Preheat the oven to 3 50 °F. Combine the ground flax seeds and water to make your flax eggs, set

1 15oz can cannellini beans, drained & rinsed 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon goat cheese (optional) 1/2 teaspoon sea salt heaping 1/4 teaspoon white pepper Add all ingredients to the bowl of a food processor, and process on the highest speed, stopping to scrape down the sides of the bowl as needed. Transfer to a storage dish, and refrigerate for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appr

3 cups bread flour 2 cups quick oats 1 15oz can cannellini beans, undrained 1 1/2 cup "tap hot" water (around 110 °) 1 tablespoon instant yeast 2 tablespoons brown sugar 3 tablespoons olive oil 1 1/2 tablespoons sea salt In a liquid measure, whisk the instant yeast and brown sugar into the hot water. If the yeast is active, it'll start to bubble and foam. Set aside. In the bowl of a food processor, put the cannellini beans and bean liquid, olive oil, and salt, and process on

1 1/2 cup oat milk 1 tablespoon apple cider vinegar 1 cup cornmeal* 1 cup all-purpose flour (wheat or gluten free mix) 1/2 cups unsweetened cocoa powder 1 cup date syrup 1 large or two small bananas, just overripe 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3 tablespoons avocado oil 3 flax eggs (3 tablespoons ground flax seed mixed with 9 tablespoons water) 1 teaspoon vanilla extract *despite this being called a "cornmeal cake," you can substitu

2 tablespoons whole barley 4 cups hot water 1 boneless, skinless frozen fish fillet (a mild white fish, like tilapia or cod, is best here) 1/4 cup jasmine rice 1/2 cup cold water 1/2 teaspoon olive or avocado oil Salt, pepper, and garlic powder, to taste Coconut aminos, to taste (optional) Add the rinsed barley to a dry, hot saute pan, and toast while constantly moving around the pan until the barley is browned and takes on a toasted scent, about 10-20 minutes. Add the toaste

2 15oz cans pumpkin puree ( not pumpkin pie filling) 1 15oz can coconut milk 2 cups chicken or vegetable broth 1 teaspoon salt 1 teaspoon dried thyme leaves 1/4 teaspoon curry powder or to taste 1/4 teaspoon allspice 1/4 teaspoon garlic powder 2 cups sprouted legumes (optional) Add all ingredients to a medium-sized pot or crockpot, and whisk to combine. Either bring to a boil, then simmer on low heat for 20-30 minutes, or set on the crockpot's "low" setting for 3-6 hours. T

For the "Foo Young" Patties: 2 1/2 cups chickpea flour (besan) 1 cup water 2 tablespoons ground flax seed + 6 tablespoons water 8-12 oz leftover stir-fried vegetables 1 tablespoon dried minced onion 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon baking soda 1/4 teaspoon garlic powder 1/4 teaspoon roasted sesame oil Oil for frying Combine your ground flax seeds and water to make 2 flax eggs, set aside to gel for 5-6 minutes. In a large mixing bowl, combine t

For the Sweet Chili Crunch Sauce: 1 cup mandarin orange juice (about four small oranges - sold as "Mandies" or "Cuties") 1/2 cup coconut aminos 1/4 cups honey 1 teaspoon grated fresh ginger 2 tablespoons rice vinegar 2 teaspoons dried, ground Asian chili peppers 1/4 teaspoon dried, ground mustard seed 1/4 teaspoon roasted sesame oil 2 tablespoons dried, minced garlic 1 tablespoon dried, minced onion 1 tablespoon toasted sesame seeds 1 tablespoon tapioca starch 2 tablespoons c